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August 25, 2021 at 9:06 pm in reply to: Substituting Vegetable Oil for Butter in Cake (Kid Pizza) #31140
Interesting thread BA. I’m not sure I ever made that cake again - I seem to always be onto the next recipe that catches my eye - squirrel!
Our county schools closed today - back to remote learning.
I meant to say Irene not Irma.
We've been back to wearing masks at work for several weeks now - after I got back from the retail mart in Atlanta - very thankful that that was earlier in July - my coworker and I had our masks and avoided elevators at all costs - thankfully there are escalators. We also avoided crowded show rooms.
The counties just south and north of us started school and have already gone back to remote learning. Our county, not yet. Our numbers are going up as well. Supposedly more people are getting vaccines, but not enough, IMHO.
We had a guest come in the other day and said she couldn't wait til things got back to normal. But, it won't be the same - I just hope the new normal is better.
Fortunately at this point not quite the same as 38. 38 went right up Buzzards Bay and impacted my home town with storm surge 13’ high over the dock where I grew up. My brother who still lives there says it’s going west and will probably affect our sister in NJ more - it looks like it will split the difference between 38 and Irma
Joan, I’m so glad you got to see your sister. I bet that was better medicine for her than all the goodies! Will keep healthy thoughts that she avoids this insidious thing.
Every time you mention taco salad, I remind myself I need to make one
We had leftover slow cooker buffalo chicken (that I made yesterday) with roasted cauliflower, spinach, blue cheese and chopped scallions. It was nice - we hadn’t had it in a long time.
Joan, glad to hear your sister is out of the hospital.
Portobello mushrooms were on sale at Harris Teeter today, so I stuffed some for dinner - I found online a healthy spinach artichoke filling that I adapted slightly - they were very good - I will make again. Will had an egg burrito wrapped in one of his homemade tortillas. We were both happy with our choices.
Oh my Janiebakes - your sewing skills are exquisite! such a perfect young girl dress. I hope you are very proud of yourself for a job well done and for also knowing when to say no - that can be hard sometimes
I made tuna salad for dinner
chocomouse, here are the proportions if you're interested. Original recipe was for a creamy lemon squash pasta
3 tablespoons butter
recipe called for herbs, 2 garlic cloves (I used 4 cuz that's just us) and lemon zest
1 pound pasta (I used a fun shape)
2 shredded summer squash (original was 1 zucchini, 1 summer) mixed in at the same time as the pasta
4 cups stock, or you could use water
1 cup ricotta (or plain yogurt, sour cream, cream cheese or a combination)
½ cup cheese - I definitely used moreRegarding yogurt - I use the Fage 5% which is actually whole milk. I find it not to be as sour as some of the other Greek yogurts -YMMV and I sub it into anything that uses mayonnaise - about half and half - none of us notice the difference except that things like chicken salad or ranch dressing taste "lighter"
Mike, I'm sending healing thoughts to your wife - shoulder/arm issues are no fun. I'm just glad she was able to get help quickly.
We've watched High on the Hog on Netflix (highly recommend). The recipe for macaroni and cheese that came from Jefferson's household is interesting in that you cook the macaroni in milk and water. I gather it gives a whole new flavor to the macaroni.
For my pasta dish the other night, I adapted a one pot pasta dish that I thought looked delicious. My version came out so well, I'm creating a recipe of the basics because it could be adapted all kinds of ways.
Saute garlic, herbs, whatever in butter, toss the pasta in the butter and then add chicken or vegetable broth (I used vegetable). When the pasta was almost done, I added leftover eggplant, peppers and onions from the pizza and some capers chicken sausage. Let that cook for a few minutes and then add (recipe called for ricotta) some whole milk Greek yogurt and some cream and cheese and stir until melted. It was so good! In place of the ricotta, you could also use sour cream, cream cheese or anything else you can think of with a similar profile.
Not sure what I'll put in it but I'll be I'll be making pasta
The pizzas were a success! Will increased his amount of dough by 50% - he likes them big and I like them a tiny bit thicker to have a chew. He succeeded on both accounts. We had one cheese - he always makes his own mix depending on what we have or what is available - this time, havarti, Colby jack and mozzarella - Margarita with fresh basil and the very last tomato from the garden, a vegetable with sautéed eggplant (from the garden), red pepper, caramelized onions and the last was pepperoni, Will's pickled pepperoncini, kalamata olives and oven-dried tomatoes (that I made from Romas from the garden). I ate too much! Everything was great.
Len, we always get bubbles in our pizza dough and they just collapse before we eat them.
Not at all TMI, Kimbob - thanks for sharing. I'm sorry you find your family in this position and hope all is well soon. I'm glad you found a safe place for your mom - it's hard - I've been there.
Take care of yourself! Find something small you love to do - walk with the dog, sit outside with a cup of tea and a book. Prayers and hugs for you.
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